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Chick Fil A Spicy Chicken Sandwich
You can make Chick-Fil-A spicy chicken sandwich at home with this easy copycat recipe.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 4
Calories: 582 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 boneless skinless chicken breasts butterflied
- 2 cups pickle juice total juice from a 32-ounce jar of pickle chips
- 1 large egg
- 1/2 cup milk
- 1 tablespoon hot sauce
- 1 cup all-purpose flour
- 2 tablespoons powdered sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- peanut oil for frying
- 2 tablespoons butter
- 4 brioche hamburger buns
- 8 hamburger dill pickle chips
Optional Toppings
- 4 leaves Iceberg or Green Leaf Lettuce
- 4 Tomato slices
- 4 slices pepper jack cheese
Instructions
- Place the chicken into a large mixing bowl with pickle juice. Cover and refrigerate for 2 to 3 hours. Then drain the chicken and pat dry.
- Set up a dredging station for the chicken: Beat the egg, milk, and hot sauce in a medium bowl. In another medium bowl, Mix the flour, powdered sugar, salt, pepper, paprika, and cayenne pepper in another medium bowl.
- Heat the oil to 350°F in a heavy-duty pot over medium heat.
- Working one chicken breast at a time, dunk one butterflied chicken breast into the egg mixture and shake off any excess. Then dredge in the flour mixture, covering completely. Immediately place the chicken into the oil and fry for 3 to 4 minutes on each side until golden brown. Then remove from the oil and let drain on paper towels. Repeat this process for each chicken breast. Be sure to fry each chicken breast immediately after dredging.
- Butter the cut side of the brioche buns, and toast them cut-side down in a separate skillet over medium-low heat.
- Assemble the sandwiches by placing one piece of fried chicken on each bottom bun. Add 2 pickle slices over each piece of chicken and cover with the top bun. You can also make this a deluxe sandwich by adding lettuce, tomato, and pepper jack cheese.
Cup of Yum
Notes
- Make sure the oil doesn’t get too hot, or the breading will burn before the chicken cooks. Test a small piece before frying an entire breast.
- This recipe works best with butterflied chicken breasts. The chicken will expand while cooking, so an entire breast may be too large to use.
Nutrition Information
Calories
582kcal
(29%)
Carbohydrates
52g
(17%)
Protein
24g
(48%)
Fat
31g
(48%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
219mg
(73%)
Sodium
1348mg
(56%)
Potassium
270mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1051IU
(21%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 582
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 52g | 17% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 219mg | 73% |
| Sodium | 1348mg | 56% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1051IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.